Garden Chicken Wrap

Posted 16 August 2015

Serves 4


• 1 ripe avocado

• 2 tbsp Greek style natural unsweetened yogurt

• 1 garlic clove, crushed

•a pinch of salt

• 300g shredded cooked chicken

• 4 wholewheat wraps approximately 8 inches in diameter

• 2 cups of shredded chicken

• 1/2 cup shredded carrots

• a handful of baby spinach leaves, washed


1.Halve the avocado, remove the stone and scoop out the flesh. Slice lengthways.

2.Mix the yogurt, garlic and salt together in a bowl and set aside.

3.Place the wraps on a flat and clean surface of a kitchen worktop. Spread the dressing over one side of each tortilla or wrap going right to the edges.

4.Arrange the chicken, carrots, avocado slices and spinach leaves in the centre.

5.Fold both sides of the tortilla wrap towards the centre. Fold the edge nearest to you towards the centre. Roll the wrap away from you, while keeping the filling tight.

6.Then cut each wrap diagonally in two. You’ll end up with 4 pieces. Or you can just place the dressing and filling in each of the wraps and fold over.

7.Cover one of the ends of the wrap with tin foil or greaseproof paper and serve.

TIP: If you’re eating at home, you could warm the tortilla wrap in an un-oiled heated frying pan for about 1 minute on each side.